Hey Lovelies,

With the days all mixing into one, it is easy to forget that sometimes you just need some time to yourself. This was something I had started to do, especially on the weekends. So, I decided to change things up and make Mondays the new baking days. 

Giving me more time to trial the recipes at the weekend, I can now bring you more exciting things to make. All perfect for any day or time of the week. Continuing with the baking theme, I am bringing you the latest recipe with Soreen in mind. 

Every day, apart from Tuesdays, I have a mini Soreen loaf. I have it after dinner and I love it. The original one being my favourite. Today, I wanted to share with you all a recipe to help you make your own. It is simple, easy and full of fruity goodness. Get ready to be making one for breakfast, lunch and dinner…

Ingredients

• 1oz Self-Raising Flour
• 1tsp  Ground Ginger
• 1tsp Bicarbonate Of Soda
• 4tbsp Sultanas
• 3tbsp Golden Syrup
• 150ml Tepid Water

Tools

• 1lb Loaf Tin
• Baking Paper
• Mixing Spoon
• Mixing Bowl
• Sieve
• Cooling Rack

Method

1. Start by preheating your oven to 180C/350F, before greasing and lining the base of a 1lb loaf tin with baking paper. Make sure it is cut to fit to avoid creases in the cake. 
2. In your mixing bowl, add together the flour and ginger. Stir until fully combined. 
3. Add in the bicarbonate of soda and sultanas, stirring as you go. Then to bind the ingredients place in the golden syrup and water until a soft consistency forms.
4. Pour the mixture into your loaf tin and bake in the oven for 55 minutes or until it has risen and is firm to touch. 
5. Once ready, remove from the oven and leave to cool in the tin for 10 minutes. Then place onto a wire rack to cool completely. 
6. Enjoy on its own or with a cup of tea or a topping of your choice. Custard is a big winner if I do say so!

Don’t forget to share all of your creations with me lovelies, as I love to post them on social and on the blog! 

Joey X